French fries? How about Latin fries? Baked plantains crisp up just as nicely as fried potatoes, for a Paleo-friendly version of this guilty pleasure –for the salt-aholic, like myself.
- 5 green plantains
- F.O.C. (fat of choice), we used bacon renderings
- 1/2 handful of cilantro leaves
- 2 green onions
- 2 T olive oil
- squeeze of honey
For the Fries
Preheat the oven to 400ºF. Green plantains do not peel easily. Here’s what to do:
Now cut the plantain in 1/2, widthwise, and then cut into matchsticks (or skip the widthwise cut and just slice ’em). Melt your F.O.C. in a medium-sized bowl and toss in the plantains. Coat them well & add a nice pinch of salt. Spread the plantains out on a baking sheet and pop into the oven. Let them go until they get crispy on the outside and soft on the inside, about 30 minutes. Remove from the oven and sprinkle a bit more salt on, if needed.
For the Sauce
Puree all the ingredients in your food processor or blender.